Quality assurance scheme targets Cypriot tourist community

British Quality Standard beef has been showcased in Cyprus, to meet the demands of British ex-pats and holidaymakers.

In a series of workshops organised by the Agriculture & Horticulture Development Board (AHDB) Beef & Lamb, Cypriot chefs were taught how to buy, prepare and plate Quality Standard beef.

In a joint initiative with the Cyprus Chefs’ Association (CCA) and Intercollege (University of Nicosia), the first workshop was held at the new gastronomy centre of the CCA in Limassol.

Around 42 chefs from across the country attended the first of the workshops, where they were given talks and provided with demonstrations on innovative ways to cut meat, and were taught about the farm-to-plate ethos of Quality Standard Mark beef. This demo was then replicated at the University of Nicosia for 80 catering students.

This is the fourth time that AHDB has organised the event, the first of which took place in 2011, and every two years since. Its success has led to the development of a butchery course in Cyprus.

“Cyprus is a small but wealthy island for our beef exports,” commented Jean-Pierre Garnier, export manager for AHDB. “It has a strong ex-pat community, holidaymakers and residents with a high net disposable income which means there is demand for the higher-end cuts.

“Following a difficult few years, the Cypriot economy has rebounded and the island is now welcoming a record number of tourists.

“Importantly, our sales of premium beef at retail and foodservice are rising steadily, despite strong competition from beef of other regions. Cyprus is one of the destinations in the growing portfolio of countries where we can sell our products.”

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